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Plant Pathology Lab Report

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Materials and methods
Location of the experiments This study was performed at the Plant Pathology Department, Faculty of Agriculture, Cairo University, Giza, Egypt
Isolation of the pathogens
Lettuce plant (cv. Aviram) showing wilt symptoms were collected from different fields located at Giza, Qalubiya, and Behira governorates. The infected roots were washed several times with tap water, cut tissues with the discolored vascular system or cortex after removing and discarding the epidermis into small pieces (Hubbard & Gerik 1993), surface sterilized by immersing in 2% sodium hypochlorite for 2 min, washed in several changes of sterile water and finally aseptically transferred onto potato dextrose agar medium (PDA) in Petri plates and incubated …show more content…
oxysporum (AUMC10895) isolate. Plants were planted in plastic pots (25 cm diameter) containing soil disinfested with 5% formalin (v/w). For each pot, 50 ml inocula were separately added to the root zone. Control treatments were plants drenched with sterilized distilled water. Complete randomized block design (CRB) with four replicated pots with three plants/pot was used for each host. Plants were observed daily for 25 days for wilt symptoms. The wilted plants are indicated by (+), while plants with no symptoms were indicated by …show more content…
Egypt to determine the changes occurring in lettuce plants due to infection with lettuce Fusarium wilt disease. Apparently, 25-day-old healthy lettuce seedlings (cv. Aviram) were planted in plastic pots (25 cm diameter) containing disinfested soil. For each pot, 50 ml inocula of the most aggressive isolate (AUMC10895) was added to the root zone. Control treatments were plants drenched with distilled water only. Plant samples were collected 72 hrs. after infection. Reducing and non-reducing sugar were determined using methods described by Holme & Peck (1983), total carbohydrates were calculated as described by Kostas et al. (2016), total phenols was estimated according to procedures described by Singleton & Rossi (1965) and total flavonoids was determined according to Zhishen et al.

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